Have you ever gone into your cupboard, had something like a cracker or a piece of bread and thought it tasted a bit, well, banana-ish? Maybe, like us, you've opened your school bag on Wednesday and wondered why there was a mushy, banana residue on the corner of your maths book only to find you left a banana in the bottom of your school bag after PE on Monday.

Well, put the flavour and power of the good old banana to use and don't waste it on your maths book by following Amanda's Hearty Banana Bread recipe in the second mouth-watering addition of our Customer Recipe series. Not only is it an easy way to use up your leftover bananas after a week of saying "I'll eat those tomorrow", but it's also surprisingly indulgent, with an easy-to-follow recipe (thanks to Amanda!).

Credit: @livingmylifeontheveg

What You Need to do:

Preheat the oven to 190 degrees celsius and get started on the recipe. Simply mash the bananas with a fork and mix them together with the flax seeds, almond milk, maple syrup, vanilla essence and coconut oil. Follow your wet ingredients by stirring in the coconut sugar, oats, spelt flour and baking powder and about 4 scoops of our simple protein powder (we suggest using the peanut butter flavour - it will make all your friends go bananas!). Once the mixture is smooth, add in the blueberries and dark chocolate chips and it's ready to go in the oven!

The oven should be hot enough by now so simply line your banana bread tray with some parchment paper, fill it up with your mixture and pop it in the oven for 45 minutes (you may want to check on it halfway through)! Once it's done, you may want to let it cool for around 30 minutes (if you can hold back...) or serve it fresh and warm with your favourite topping and let your friends and family form an orderly queue.

You may want to take a slice or two along with you to work, or to fuel your brain through exam revision just like @livingmylifeontheveg has been doing and if you're looking for an A* recipe, then this is certainly one.